How Clotted Cream Is Made In England | Regional Eats | Food Insider

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream offers a dairy-free option with similar richness.

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories and suitable for lactose-intolerant individuals.

Pasteurize fresh milk at 63 degrees Celsius for 30 minutes.

Cool the milk down to no more than 36 degrees Celsius to separate fat and liquid.

Pour the cooled milk into the separator to skim the cream from the milk.

Use approximately 35 liters of whole milk to produce about 1 liter of cream.

Separate the milk twice to achieve the richest cream possible.

Take apart the separator to show how it works, explaining the spinning disks that separate cream from milk.

Pour the fresh cream into little pots after separation.

Let the cream set in the fridge for 12 hours to allow the thickest part to rise to the surface, creating clots.

Cook the cream at 85 degrees Celsius for 1 hour and 30 minutes to develop a crust on top.

Check for a lovely crust on the cream after baking, ensuring the underneath is not too runny.

Enjoy the clotted cream traditionally with scones and strawberry jam, spreading the jam first and then the cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens